| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean pork |
| 1 |
lb |
String beans |
| 2 |
sl |
Fresh ginger root |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Stock |
| 2 |
|
Eggs |
| 2 |
tb |
Water |
INSTRUCTIONS
1. Mince or grind pork. Dice string beans, then parboil. Mince ginger
root. Blend cornstarch and cold water to a paste.
2. Heat oil. Add salt, then ginger root; stir-fry a few times. Add pork
and stir-fry until lightly browned.
3. Add string beans; stir-fry 1/2 minute to coat with oil. Then stir in
stock and heat quickly. Cook, covered, 2 minutes over medium heat.
4. Beat eggs with remaining water and stir into pan. When eggs begin to
set, stir in cornstarch paste to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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